Quinte Fishing

Is it okay with the board owner/moderator for members to post their favorite walleye recipes? I have a few I would not mind posting and would like to find some new ones as well.

I'll be heading up to BOQ this weekend with my son. If it is okay to post recipes, could someone start it off? I'll post on Sunday or Monday.


Later on,


Susquinola

I am always looking for good walleye recipes. My all-time favorite:

Dredge walleye fillets in flour (all purpose)
Sauté in butter
Remove cooked fillets from pan
Add butter to pan
Add lemon juice
Pour lemmon-butter sauce over fillets

Serve with baby boiled potatoes or rice

In my opinion, nothing beats this very simple recipe. Same recipe is great with halibut or grouper.

SPICE N' EASY SHORE LUNCH

1. Coat filets in your favorite dry-spice (my choice is Cajun).
2. Place filets in Alum foil (large enough to form/seal into a bag).
3. Season with some minced Garlic.
4. Put two pads of butter on filets.
5. A squirt or two of lemon juice.
6. Top with some sliced Tomato, Green Pepper, and Sweet Onion.
7. Season the veggies with Salt and Pepper.
7. Seal the foil into a bag and cook on the BBQ for ten minutes.
8. Add no more than five more minutes if you like it well-done and dry.

No-muss, no fuss, and it could be eaten right-out-of-the-bag.

Serve on a real plate and over long-grain rice if you want to fancy it up.

I take tin foil , put a pad of butter on bottom.Take walleye filets season them with lemon/pepper seasoning,lay them on the foil,one more pad of butter.Take a lemon, slice it and put a couple on the filets. Put on BBQ med/low heat 20 mins.<*{{{{><

I dip the fillets in eggs first, then cover it with the cracker crumbs, those regular square crackers, then away you go to the fryin pan with a little bit of oil in it. This is quick and easy to do, and tastes fantastic.

Here's my favorite breading for frying filets. Mix up a big batch and keep it an air-tight container away from sunlight. It will keep for months and be ready when you are ready.

2 parts seasoned bread crumbs
1 part Corn Flakes (crushed)
1/2 part yellow corn meal
1/2 part flavored croutons (crushed)
1/4 part All-purpose flour
I like to add a container of dry "Italian Seasoning" also

When I fry filets, I dredge them in AP flour, then into an egg wash, then into the breading. It coats the filets real nice and has a great crunch.

My favorite is really simple.

Call it 50/50 if you want.

Take 1 cup ITALIAN bread crumbs and 1 cup grated Parmesan cheese, mix together.

Pat dry fillets and dip in egg then in crumb-cheese mixture.
pan fry in butter of garlic butter for extra zest

_________________
Live life as an exclamation! Not as an explanation.

This is the way I always cook my walleye:
Roll fillets in flour
Dip fillets in eggwash
roll fillets in seasoning powder(a never-ending bag in the freezer that gets stuff put in it periodically,ie. leftover shake+bake or whatever)
In a heavy pan, melt about 1/2inch of bacon fat you save in the fridge, and heat it till it starts smoking. By the time you have all your fillets in the pan, they are ready to flip, and then pull out. You might think they would be greasy, but the high heat seals in the juices and keeps out the fat. Awesome flavor too.
Thanks, John

TRY THIS WORKS FOR ALL KINDS OF FISH

CUT THE FILLETS INTO LITTLE SQUARES ABOUT 1AND 1/2 INCH SQUARE

1/2 A BOTTLE OF SALAD DRESSING ZESTY ITALIAN WORKS GOOD MARINAID FISH IN SALAD DRESSING FOR ABOUT 15 TO 30 MIN

GRAB A HALF A POUND OF BACON WRAP THE BACON AROUND THE SQUARES OF ZESTY FISH STAB A TOOTH PICK TO HOLD YOUR GOODIES
TOGETHER

DROP INTO A WARM PAN OF SOME OIL OR WHAT EVER, COOK UNTIL BACON IS COOKED THEN USE A HALF BOTTLE OF BBQ SAUCE SOUTH WESTERN SAUCE WORKS GOOD POUR OVER THE FISH AND BACON AND COOK UNTIL CARMALIZES AND SERVE WITH BEER. GOOD FOR AN APPITIZER NOT HARD TO MAKE.

_________________
FISHING'S NOT A MATTER OF LIFE OR DEATH,ITS MUCH MORE IMPORTANT

I have read this in Esox magasine, tried it and have been quite impressed indeed. Instead of using oil, butter or lard, fry the fish in beef grease. Same as lard but grease from beef instead of pork.

You can't buy beef "lard" so you can buy beef fat trimmings at a butcher, throw in a pan and cook until the fat becomes crispy. Remove the bits of fat and the grease left in the pan is beef "lard". Filter and cool and it will resemble lard but won't overpower the taste of delicate walleye fillets at all.

Coat the fillets as you like (I like Rocky Madsen fish crisp but can't seem to find any in Mtl) and fry in the beef "lard".